Bisque is a rich and creamy soup that’s been puréed to give it a smooth texture and complex taste. Bisque is traditionally made with cream and a blend of spices.

Seafood bisques are common, but the soup is made with all kinds of ingredients. Here are some new takes on an old classic.

PORTOBELLO MUSHROOM AND TOMATO BISQUE

2 tablespoons butter
1 medium onion, chopped
1/2 cup sliced celery (about 1 stalk)
2 cloves garlic, peeled and minced
1-1/2 cups fresh Portobello mushrooms, stems removed and thinly sliced
1 sprig fresh rosemary
1 (14.5-ounce) can whole tomatoes
1 (14-ounce) can low-sodium chicken broth
1/8 teaspoon ground black pepper
1/2 cup heavy cream

In a 3-quart saucepan over medium-high heat, melt butter. Add onions, celery and garlic, and cook until tender.

Add mushrooms; cook and stir another 5 minutes more or until mushrooms are soft. Stir in rosemary, tomatoes with liquid, broth and pepper. Bring to boil, then reduce heat and simmer, covered, 30 minutes.

Cool. Remove rosemary sprig and transfer soup mixture, half at a time, to blender or food processor. Process until smooth.

Return soup to saucepan and add cream. Heat through on medium. Serve immediately. Serves 4.

Approximate nutritional information, per serving: 220 calories, 17 g fat, 11 g saturated fat, 0.5 mg cholesterol, 300 mg sodium, 16 g carbohydrate, 2 g fiber, 8 g sugar, 4 g protein

PUMPKIN BISQUE WITH SMOKED GOUDA

4 pieces pancetta (Italian bacon), roughly chopped
1 medium yellow onion, chopped
3 garlic cloves, peeled and minced
6 cups low-sodium chicken broth
1 (29-ounce) can solid-packed pumpkin purée
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 cup half-and-half
1 cup shredded smoked Gouda cheese
2 tablespoons fresh parsley, minced, for garnish

In Dutch oven, cook pancetta over medium heat until crisp. Drain on paper towel, reserving 1 tablespoon drippings. Sauté onion in drippings until tender. Add garlic; cook 1 more minute.

Stir in broth, pumpkin, salt, nutmeg and pepper. Bring to boil, then reduce heat. Simmer, uncovered, for 10 minutes. Cool slightly.

In blender, process soup in batches until smooth. Return to pan. Stir in cream; heat through. Add cheese; stir until melted. When serving, sprinkle each bowl with pancetta and parsley. Serves 9.

Approximate nutritional information, per serving: 180 calories, 12 g fat, 6 g saturated fat, 35 mg cholesterol, 400 mg sodium, 12 g carbohydrate, 3 g fiber, 5 g sugar, 9 g protein

ARTICHOKE & BLUE CHEESE BISQUE

8 large artichoke hearts
6 tablespoons butter
6 garlic cloves, peeled and chopped
1/2 cup shallots, peeled and diced
2 medium Yukon Gold potatoes, peeled and diced
8 cups low-sodium vegetable stock
1 bay leaf 
2 sprigs fresh thyme
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup of milk
Kosher salt, to taste
1/4 cup blue cheese crumbles, for garnish

Cut artichokes lengthwise into quarters. With small knife, remove thistley choke and discard. Cut away leaves from artichoke heart. Remove tough outside skin of stems with knife or peeler. Leave 1 or 2 inches of stem.

Slice hearts or chop to 1/4-inch thickness.

In large pot on medium heat, melt half of butter and cook artichoke hearts, garlic and shallots until tender. Do not brown.

Add potatoes and stock. Tie up bay leaf and thyme in cheesecloth and add to pot. Increase heat to bring to simmer, then lower heat and continue to simmer uncovered until all vegetables are soft, about 25 minutes.

Discard herbs. Add pepper and nutmeg and purée in small batches in blender (or use immersion blender).

When ready to serve, heat soup and whisk in remaining butter and milk. Season with salt and garnish with blue cheese crumbles.  Serves 10. 

Approximate nutritional information, per serving:(not including salt to taste) 150 calories, 8 g fat, 5 g saturated fat, 20 mg cholesterol, greater than 250 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g sugar, 3 g protein

———

More Hawaiian Electric Co. recipes are available at www.heco.com.